We generally followed this recipe https://shewearsmanyhats.com/chicken-cashew-lettuce-wraps/ but made several modifications: first, for the marinade, we reduced the soy sauce to 1 ½ Tbsp (and that was all of the soy sauce we used for this entire recipe). Second, using a wok, we first sautéed 2 chopped scallions (instead of onions) and 2 minced garlic cloves in about 1 Tbsp oil. Third, we added ½ lb minced chicken breast (instead of 2 diced chicken breast) and cooked until no longer pink. We omitted the additional 1 tsp soy sauce and poured in the marinade. Finally, instead of ¼ cup chopped cashews, we added 4 oz drained, chopped water chestnuts (cut into ½ inch dice), which we added to the chicken mixture after adding the marinade. We served the mixture with romaine lettuce; this made enough to fill 5 romaine lettuce leaves. (Jan. 2018)
Cooking Adventures 